Peach Salsa

Peach Salsa

Ingredients                             

6 cups diced and peeled peaches *

1 red onion, diced fine

3 tomatoes - diced

1-2 Tbsp Epicure Poco Picante Salsa mix  (depending on how spicy you want)

1 red bell pepper -chopped

1 yellow pepper - chopped 

juice from 1 lime

1/4 tsp Epicure Sea Salt

1 cup Apple Cider Vinegar

Directions

In a very large stock pot - heat to boil water high enough to cover sealer jars.

Sterilize jars and prepare lids - follow directors for canning.

Peel and dice peaches* ( best if peaches are NOT overripe)

Dice Red Onion using a 4-in-1 Mandoline with the 3.5 julienne blade.

Juice 1 lime with the 2-in -1 Citrus Press. 

Chop peppers and tomatoes using  Ceramic Knife on cutting mat.

In a large pot,  add all ingredients and cook over stove till boiling. Turn down heat and let simmer for a few minutes. 

Using  a Ladle , you may want to remove some fluid so you have a chunky salsa. 

Fill and seal jars leaving 1/2 inch head-space. Process for 10 minutes. (see canning instructions)

Carefully remove from water and place on a solid surface. Let sit undisturbed for 12 hours.

(check seal by ensuring lid is depresses. If it is not sealed - reprocess. )

Store in a cool dark place for up to 1 year. 

Refrigerate after opening. 

Serve with taco chips or use as a condiment to fish and pork.

Makes a great gift from your kitchen